Ultra-Crispy Garlic Butter Parmesan Roasted Potato Wedges

Steps6

1. 1

   Step 1. Parboil the potatoes

   9 min

   Place the cut potato wedges into a large pot, cover with cold water by 1 inch, add the fine salt and baking soda, bring to a boil over high heat, then reduce to medium and simmer for 8–10 minutes until just fork-tender on the outside.

   Do not overcook.
2. 2

   Step 2. Rough up the edges

   3 min

   Drain the wedges thoroughly in a colander and let steam billow off for 3 minutes. Shake the colander vigorously to scuff up the wedge edges.

   The starchy paste left on the edges creates an ultra-crisp, crunchy crust when roasted.

   Potato
3. 3

   Step 3. Season the wedges

   Transfer the wedges to a large mixing bowl, drizzle with olive oil, and sprinkle over the garlic powder, onion powder, smoked paprika, dried herbs, flaky sea salt and black pepper. Toss gently until evenly coated.

   PotatoItalian seasoning
4. 4

   Step 4. Preheat the oven

   Preheat the oven to 220°C (425°F).

   Or set the air fryer to 200°C (400°F) for the air fryer option.
5. 5

   Step 5. Arrange the wedges

   Arrange the wedges cut-side down in a single layer on a parchment-lined baking sheet, leaving space between each piece.

   Potato
6. 6

   Step 6. Roast the wedges

   32m 30s

   Roast for 30–35 minutes, flipping halfway through, until blistered, deep golden brown and shattering-crisp.

   Air fryer option: air fry for 18–22 minutes at 200°C (400°F), flipping halfway through.

   Potato